Description
Shoofly Pie is a classic Pennsylvania Dutch dessert known for its rich molasses filling and crumbly topping. This wet-bottom style pie features a gooey molasses layer beneath a crisp, sugary crust, making it a comforting and sweet treat perfect for any occasion.
Ingredients
Scale
Pie Crust
- 1 unbaked 9-inch pie crust
Crumb Topping
- 1 cup all-purpose flour
- 2/3 cup brown sugar (packed)
- 2 tablespoons unsalted butter (cold and cubed)
Filling
- 3/4 cup molasses
- 3/4 cup hot water
- 1/2 teaspoon baking soda
- 1 large egg (beaten)
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
Instructions
- Preheat Oven: Preheat your oven to 400°F (205°C) to prepare for baking the pie.
- Prepare Crumb Mixture: In a medium bowl, combine the flour and brown sugar. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Reserve 1/2 cup of this mixture to use later as the topping.
- Mix Filling: In another bowl, whisk together the molasses, hot water, baking soda, beaten egg, cinnamon, ginger, and salt until the mixture is fully combined and smooth.
- Assemble Pie: Pour the molasses filling into the unbaked 9-inch pie crust. Then, evenly sprinkle the reserved crumb mixture over the top of the filling.
- Bake Pie: Place the pie in the oven and bake at 400°F for 10 minutes. After 10 minutes, reduce the oven temperature to 350°F and continue baking for an additional 30 to 35 minutes, until the filling is set and the crumb topping is golden brown.
- Cool and Serve: Remove the pie from the oven and allow it to cool completely on a wire rack before slicing into 8 pieces and serving.
Notes
- Shoofly pie can be made in two styles: wet-bottom and dry-bottom. This recipe is for the wet-bottom version, featuring a gooey and moist molasses layer beneath the crumb topping.
- For a more robust molasses flavor, use blackstrap molasses instead of regular molasses.
